roxbury farm
ROXBURY FARM [email protected]
july 22, 2013 - pickup week # 7
www.roxburyfarm.com
Letter from a Farmer Dry, cold, dry very cold, dry, cold, hail, rain, hot, rain, cold, rain, hot, rain, rain, rain, almost flooding, hot, rain, very hot. That is the story of this season so far. Resilience…..? Resilience who? This particular season is hard on everyone working at Roxbury Farm. We had to send people home many afternoons as it was simply too wet to work in the fields; then we call them back to please work on Sunday to get some plants in the field. Last week we could not work outside on Thursday and Friday afternoons due to the heat, but even at 1:00 pm it was already 90°F. And the weeds are loving the heat in combination with the moisture. We could use another ten people for a few weeks to catch up with the weeds and keep up with the abundant harvest. Instead, one of our full time workers decided that farming wasn't what he wanted to do and left last week. It is better to let an unhappy worker abscond as their complaints can affect the morale of the crew. In times like this, it is good to check in if everyone is taking care of themselves and certain things are taken care of. Does the crew bring plenty of water into the field? Let's get some umbrellas to work on the weedbed, and some extra pillows. Do the compressors work to remove the field heat out of the vegetables? Do the animals have plenty shade and water? Do we need to irrigate yet? This coming week aside from the weeding and regular harvest we will have to harvest an acre of onions. The onions are suffering from early signs of botrytis and if we want to maintain some storage capacity we are better off harvesting them, curing them in the greenhouse as we do with the garlic, and then storing them in a cold and dry storage facility. We rent coolers for long term storage from John Chiarro, our fruit grower. The fingerling potatoes show signs of rhizoctonia due to wet soil and hot weather. This disease will affect the final yield of that particular variety and I have not seen much of it in the other potatoes. And that is just the crops; the people are exhausted and feel somewhat disheartened as we can't keep up with the work. The crew did an amazing job of discovering an acre of sweet potatoes underneath the weeds this past week (see picture), and got a good start on the storage beets. Many crops are pretty clean (con’t p. 2)
The weedbed in the sweet potatoes - six people can weed at a time.
Flowering potatoes.
2 (letter con’t) due to good practices in recent years and be-
cause they were planted on somewhat lighter soil. Crops planted on heavier ground (with the exception of the potatoes and sweetcorn that are pretty clean this year), we could not get out with our cultivation equipment. Land that is well drained allows us to cultivate and weed only days after it has experienced a downpour. We can hardly see the leeks and Brussels sprouts under the weeds anymore that were planted on much heavier ground. The green beans in the same field are not so clean either but it does not seem to affect the yield and the bean-picker does not seem to mind. So, overall it does not sound so bad, but still there is little chance we will be able to really catch up to the point where we will not experience some significant yield losses, unless we get an influx of help. Last year was the first time we called on you for an emergency workday and I decided that we will need to call on you again. We will need an emergency weeding and onion harvest day as there is simply no way we will be able to do it ourselves (see sidebar). When 20 folks from all the sites helped us bring in the root crops last fall before Hurricane Sandy, the morale of our crew went up 200%. Aside from our working conditions, in times like this, when you can get easily overwhelmed, it is even more important that you don't lose sight of the important things in life, which is to nurture your soul. Yes, the work is important but if we do not celebrate life we turn into grumpy old farmers; plenty of them in the Northeast these days, and for good reason. I admit that it is only recently that I allow some more time for myself to get recharged. While it does take me away from getting things done, I think the farm is the better for it. I still put in 60 to 70 hours a week, but the 90 are becoming rather the exception instead of the rule. Many of my farmer friends are making 16 hour days lately to try to catch up. I am concerned that they will burn out (and yes, no pun intended as it is really, really hot). We have absolutely no power to increase or reduce growth of weeds as we can't turn off the water or the heat. What comes from the sky and the cosmos is simply a given. Being frenzied about it is futile and rather unproductive. It is better to be grateful for whatever comes to us from the cosmos and the sky, even if it is at times a bit much. We will be even more grateful if some of you will join us this coming Saturday to help to bring in the onions and pull some weeds. And yes, while farming can be hard, we love what we do. So maybe I should rephrase my plea for help with stating that this coming Saturday we are willing to share our love for our work with you. Oh, yes, you are very welcome. ~Jean-Paul
COMING NEXT WEEK (OUR BEST GUESS): salad mix, head lettuce, green beans, sweet corn, bell peppers, Carmen sweet peppers, cucumbers, beets, chard, tomatoes (hopefully), and cilantro. Fruit: Peaches EMERGENCY WEEDING WORKDAY: Come to the farm this Saturday from 8:00 am to 1:00 pm to help us rescue the crops from the weeds or harvest the storage onions. Bring a water bottle, work gloves, and wear clothes and shoes that can get dirty. Don't worry if you can't get here at 8:00 am, we will appreciate your presence at anytime that morning! We will provide coffee and treats for a mid-morning break. Meet us at South Farm at 2343 State Route 9H in Kinderhook. Hope to see you on Saturday! MEAT ORDERS: The online meat orders will be delivered to your site this week (pork, lamb, and beef). Look for the coolers and a bag inside with your name on it. Please let us know by Monday evening if you can't pick up your order this week and we will deliver it another time. BEEF SHARES: Beef shares will start next week, the week of July 29. Look for the coolers and take one bag for each share you ordered. Please be sure to check your name off on the signin sheet on one of the coolers so we can find out if someone forgot to pick up their order. If you can't pick up your share next week contact the farm and we will hold your share for another week.
August 1st Payment: If you are on the installment plan, the final payment is due Aug. 1st. We will be emailing statements this week.
3
Sweet Miso Corn Cakes with Pesto INGREDIENTS FOR THE PESTO 1 cup packed fresh basil leaves 1 cup packed fresh, flat leaf parsley leaves 2 cloves garlic 1/3 cup cashews 1/2 cup freshly grated Parmesan cheese 1/4 tsp salt 1/2 cup olive oil
WHERE ARE THE TOMATOES?: Last week we thought we would have some tomatoes for the share this week. Tomatoes don't enjoy 90 degree weather anymore than we do. The heat causes the ripening process to slow down. We did harvest two buckets of tomatoes on Friday but that is not nearly enough for 1100 members. We need up to 40 buckets a day to provide tomatoes for all of you. Hopefully the more seasonal temperatures will bring on the bounty of ripe tomatoes.
FOR THE CORN CAKES 1/2 cup yellow cornmeal 1/2 cup flour 1/2 tsp baking soda 1/4 tsp baking powder 1/8 tsp freshly ground black pepper 2 Tbs sweet white miso 1 Tbs unsalted butter, melted 1 cup buttermilk 2 eggs 3/4 cup fresh sweet corn kernels (about 1 large cob), or thawed frozen kernels 2 scallions, thinly sliced Canola oil or vegetable spray for pan-frying INSTRUCTIONS 1. Make the pesto: Add all pesto ingredients except olive oil to a food processor; pulse until chunky. With the motor running, slowly stream in the olive oil, stopping to scrape down sides with a rubber spatula as necessary. Adjust salt to taste. 2. Make the corn cakes: whisk together cornmeal, flour, baking soda, baking powder and pepper in a large bowl; set aside. In a medium bowl, whisk together miso, melted butter, buttermilk and eggs until well blended. Gently fold in corn kernels and scallions. Make a well in the dry ingredients; pour in miso-buttermilk mixture and gently stir until just combined. 3. Lightly oil or spray a large skillet set over medium heat. Working in batches, drop scant 1/4 cupfuls of batter into the pan. Cook until cakes are golden brown and cooked through, about 1-2 minutes per side. Serve pancakes warm with a dollop of pesto. http://www.saveur.com/article/Recipes/Sweet-Miso-Corn-Cakes-with-Basil-Parsley-Pesto
4
Spiced Peppers and Eggplant 1/4 cup olive oil 4 garlic cloves 3/4 teaspoon coriander seeds, crushed 3/4 teaspoon cumin seeds, crushed Pinch of saffron threads (optional) 4 sweet peppers, any color (about 1 pound), cut into 2inch strips 2 baby eggplants (about 1/2 pound), quartered lengthwise, or 1/2 large eggplant, cut into 2x1-inch pieces Kosher salt, freshly ground pepper 2 tablespoons red wine vinegar 1 cup torn fresh basil leaves Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15–20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine. http://www.bonappetit.com/recipes/quick-recipes/2013/08/ spiced-peppers-and-eggplant#ixzz2ZgDVUjWB
Eggplant Hummus 1 large eggplant (about 1 1/4 pounds) 3 tablespoons olive oil, divided 1/2 cup drained canned garbanzo beans (chickpeas) 1 1/2 tablespoons fresh lemon juice 2 teaspoons (generous) tahini (sesame seed paste)* 1 garlic clove, minced 2 teaspoons chopped fresh parsley *Available at some supermarkets and at natural foods
stores and Middle Eastern markets. Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper. http://www.bonappetit.com/recipes/2007/08/ eggplant_hummus#ixzz2ZgEVMsu0
july 22, 2013 - pickup week # 7
www.roxburyfarm.com
Letter from a Farmer Dry, cold, dry very cold, dry, cold, hail, rain, hot, rain, cold, rain, hot, rain, rain, rain, almost flooding, hot, rain, very hot. That is the story of this season so far. Resilience…..? Resilience who? This particular season is hard on everyone working at Roxbury Farm. We had to send people home many afternoons as it was simply too wet to work in the fields; then we call them back to please work on Sunday to get some plants in the field. Last week we could not work outside on Thursday and Friday afternoons due to the heat, but even at 1:00 pm it was already 90°F. And the weeds are loving the heat in combination with the moisture. We could use another ten people for a few weeks to catch up with the weeds and keep up with the abundant harvest. Instead, one of our full time workers decided that farming wasn't what he wanted to do and left last week. It is better to let an unhappy worker abscond as their complaints can affect the morale of the crew. In times like this, it is good to check in if everyone is taking care of themselves and certain things are taken care of. Does the crew bring plenty of water into the field? Let's get some umbrellas to work on the weedbed, and some extra pillows. Do the compressors work to remove the field heat out of the vegetables? Do the animals have plenty shade and water? Do we need to irrigate yet? This coming week aside from the weeding and regular harvest we will have to harvest an acre of onions. The onions are suffering from early signs of botrytis and if we want to maintain some storage capacity we are better off harvesting them, curing them in the greenhouse as we do with the garlic, and then storing them in a cold and dry storage facility. We rent coolers for long term storage from John Chiarro, our fruit grower. The fingerling potatoes show signs of rhizoctonia due to wet soil and hot weather. This disease will affect the final yield of that particular variety and I have not seen much of it in the other potatoes. And that is just the crops; the people are exhausted and feel somewhat disheartened as we can't keep up with the work. The crew did an amazing job of discovering an acre of sweet potatoes underneath the weeds this past week (see picture), and got a good start on the storage beets. Many crops are pretty clean (con’t p. 2)
The weedbed in the sweet potatoes - six people can weed at a time.
Flowering potatoes.
2 (letter con’t) due to good practices in recent years and be-
cause they were planted on somewhat lighter soil. Crops planted on heavier ground (with the exception of the potatoes and sweetcorn that are pretty clean this year), we could not get out with our cultivation equipment. Land that is well drained allows us to cultivate and weed only days after it has experienced a downpour. We can hardly see the leeks and Brussels sprouts under the weeds anymore that were planted on much heavier ground. The green beans in the same field are not so clean either but it does not seem to affect the yield and the bean-picker does not seem to mind. So, overall it does not sound so bad, but still there is little chance we will be able to really catch up to the point where we will not experience some significant yield losses, unless we get an influx of help. Last year was the first time we called on you for an emergency workday and I decided that we will need to call on you again. We will need an emergency weeding and onion harvest day as there is simply no way we will be able to do it ourselves (see sidebar). When 20 folks from all the sites helped us bring in the root crops last fall before Hurricane Sandy, the morale of our crew went up 200%. Aside from our working conditions, in times like this, when you can get easily overwhelmed, it is even more important that you don't lose sight of the important things in life, which is to nurture your soul. Yes, the work is important but if we do not celebrate life we turn into grumpy old farmers; plenty of them in the Northeast these days, and for good reason. I admit that it is only recently that I allow some more time for myself to get recharged. While it does take me away from getting things done, I think the farm is the better for it. I still put in 60 to 70 hours a week, but the 90 are becoming rather the exception instead of the rule. Many of my farmer friends are making 16 hour days lately to try to catch up. I am concerned that they will burn out (and yes, no pun intended as it is really, really hot). We have absolutely no power to increase or reduce growth of weeds as we can't turn off the water or the heat. What comes from the sky and the cosmos is simply a given. Being frenzied about it is futile and rather unproductive. It is better to be grateful for whatever comes to us from the cosmos and the sky, even if it is at times a bit much. We will be even more grateful if some of you will join us this coming Saturday to help to bring in the onions and pull some weeds. And yes, while farming can be hard, we love what we do. So maybe I should rephrase my plea for help with stating that this coming Saturday we are willing to share our love for our work with you. Oh, yes, you are very welcome. ~Jean-Paul
COMING NEXT WEEK (OUR BEST GUESS): salad mix, head lettuce, green beans, sweet corn, bell peppers, Carmen sweet peppers, cucumbers, beets, chard, tomatoes (hopefully), and cilantro. Fruit: Peaches EMERGENCY WEEDING WORKDAY: Come to the farm this Saturday from 8:00 am to 1:00 pm to help us rescue the crops from the weeds or harvest the storage onions. Bring a water bottle, work gloves, and wear clothes and shoes that can get dirty. Don't worry if you can't get here at 8:00 am, we will appreciate your presence at anytime that morning! We will provide coffee and treats for a mid-morning break. Meet us at South Farm at 2343 State Route 9H in Kinderhook. Hope to see you on Saturday! MEAT ORDERS: The online meat orders will be delivered to your site this week (pork, lamb, and beef). Look for the coolers and a bag inside with your name on it. Please let us know by Monday evening if you can't pick up your order this week and we will deliver it another time. BEEF SHARES: Beef shares will start next week, the week of July 29. Look for the coolers and take one bag for each share you ordered. Please be sure to check your name off on the signin sheet on one of the coolers so we can find out if someone forgot to pick up their order. If you can't pick up your share next week contact the farm and we will hold your share for another week.
August 1st Payment: If you are on the installment plan, the final payment is due Aug. 1st. We will be emailing statements this week.
3
Sweet Miso Corn Cakes with Pesto INGREDIENTS FOR THE PESTO 1 cup packed fresh basil leaves 1 cup packed fresh, flat leaf parsley leaves 2 cloves garlic 1/3 cup cashews 1/2 cup freshly grated Parmesan cheese 1/4 tsp salt 1/2 cup olive oil
WHERE ARE THE TOMATOES?: Last week we thought we would have some tomatoes for the share this week. Tomatoes don't enjoy 90 degree weather anymore than we do. The heat causes the ripening process to slow down. We did harvest two buckets of tomatoes on Friday but that is not nearly enough for 1100 members. We need up to 40 buckets a day to provide tomatoes for all of you. Hopefully the more seasonal temperatures will bring on the bounty of ripe tomatoes.
FOR THE CORN CAKES 1/2 cup yellow cornmeal 1/2 cup flour 1/2 tsp baking soda 1/4 tsp baking powder 1/8 tsp freshly ground black pepper 2 Tbs sweet white miso 1 Tbs unsalted butter, melted 1 cup buttermilk 2 eggs 3/4 cup fresh sweet corn kernels (about 1 large cob), or thawed frozen kernels 2 scallions, thinly sliced Canola oil or vegetable spray for pan-frying INSTRUCTIONS 1. Make the pesto: Add all pesto ingredients except olive oil to a food processor; pulse until chunky. With the motor running, slowly stream in the olive oil, stopping to scrape down sides with a rubber spatula as necessary. Adjust salt to taste. 2. Make the corn cakes: whisk together cornmeal, flour, baking soda, baking powder and pepper in a large bowl; set aside. In a medium bowl, whisk together miso, melted butter, buttermilk and eggs until well blended. Gently fold in corn kernels and scallions. Make a well in the dry ingredients; pour in miso-buttermilk mixture and gently stir until just combined. 3. Lightly oil or spray a large skillet set over medium heat. Working in batches, drop scant 1/4 cupfuls of batter into the pan. Cook until cakes are golden brown and cooked through, about 1-2 minutes per side. Serve pancakes warm with a dollop of pesto. http://www.saveur.com/article/Recipes/Sweet-Miso-Corn-Cakes-with-Basil-Parsley-Pesto
4
Spiced Peppers and Eggplant 1/4 cup olive oil 4 garlic cloves 3/4 teaspoon coriander seeds, crushed 3/4 teaspoon cumin seeds, crushed Pinch of saffron threads (optional) 4 sweet peppers, any color (about 1 pound), cut into 2inch strips 2 baby eggplants (about 1/2 pound), quartered lengthwise, or 1/2 large eggplant, cut into 2x1-inch pieces Kosher salt, freshly ground pepper 2 tablespoons red wine vinegar 1 cup torn fresh basil leaves Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15–20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine. http://www.bonappetit.com/recipes/quick-recipes/2013/08/ spiced-peppers-and-eggplant#ixzz2ZgDVUjWB
Eggplant Hummus 1 large eggplant (about 1 1/4 pounds) 3 tablespoons olive oil, divided 1/2 cup drained canned garbanzo beans (chickpeas) 1 1/2 tablespoons fresh lemon juice 2 teaspoons (generous) tahini (sesame seed paste)* 1 garlic clove, minced 2 teaspoons chopped fresh parsley *Available at some supermarkets and at natural foods
stores and Middle Eastern markets. Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper. http://www.bonappetit.com/recipes/2007/08/ eggplant_hummus#ixzz2ZgEVMsu0
